Fattoosh Salad Recipe

Wash and dry

Thoroughly wash and spin-dry the romaine lettuce and baby spinach. Pat dry with paper towels to remove excess moisture so dressing does not wilt greens prematurely.

Chop greens

Coarsely chop the romaine lettuce into roughly 1-inch pieces. Tear or roughly chop the baby spinach and place both in a large salad bowl.

Peel (if desired) and dice the cucumber into 1/4-inch half-moon slices (about 1 cup). Halve or quarter the tomatoes into bite-size pieces to make about 2 cups. Core and thinly slice the green pepper into small dice (about 1/2 cup). Thinly slice radishes (or quarter small ones) to make 1/2 cup.

Finely chop the parsley and chiffonade or finely chop the mint. Slice the green onions thinly on a bias. Add parsley, mint, and scallions to the bowl with the greens.

In a medium bowl or jar, combine 4 tablespoons extra-virgin olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon pomegranate molasses, and 1 minced garlic clove.

Add 1 teaspoon ground sumac, 1/4 teaspoon ground cumin, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Whisk or shake vigorously until emulsified and smooth. Taste and adjust lemon, salt, or pomegranate molasses for balance (more tartness or sweetness as desired).

Add the diced cucumber, tomatoes, green pepper, and sliced radishes to the bowl with the chopped greens and herbs. Toss gently to combine.

Pour about two-thirds of the dressing over the salad and toss thoroughly to coat the ingredients. Reserve the remaining dressing to add later if needed; fattoush should be well-dressed but not soggy.

Taste and adjust seasoning, adding a little more salt, pepper, or lemon if needed.

If using fresh pita, preheat oven to 375°F (190°C). Separate pita pockets, brush lightly with olive oil and sprinkle a pinch of salt; cut into bite-size triangles and bake on a sheet for 8–10 minutes until crisp and lightly golden. Alternatively, use store-bought pita chips. Let cool.

Just before serving, add the pita chips to the salad and toss quickly so they stay crisp. Sprinkle 1 teaspoon sumac over the salad for its lemony tang and visual color.

If using optional add-ins, fold in 1/2 cup cooked chickpeas and/or 1/2 cup crumbled feta or grilled halloumi now.

Serve immediately so the pita remains crunchy. Pass extra dressing on the side.